Ingredients:

  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 large yellow onion, finely diced
  • 1 poblano pepper, seeded and diced
  • 4 cloves garlic, minced
  • 8 oz canned diced green chiles
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 1 tsp sea salt
  • 3 cups low-sodium chicken stock
  • 1.5 lbs boneless, skinless chicken breasts
  • 30 oz canned Great Northern beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 2 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat oil in a 6-quart Dutch oven over medium heat. Sauté onion and poblano pepper until translucent and soft, approximately 5-7 minutes until the onions are translucent and the peppers smell fragrant.
  2. Add minced garlic, cumin, oregano, coriander, and cayenne. Toast for 1 minute until the spices sizzle and darken slightly to bloom the spices.
  3. Pour in chicken stock and green chiles. Add the whole chicken breasts into the liquid.
  4. Bring to a gentle simmer. Cover and cook for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
  5. Remove chicken to a cutting board. While it rests, take 1/2 cup of the beans and mash them with a fork into a paste.
  6. Add the mashed beans, the remaining whole beans, and the frozen corn to the pot. Stir well to integrate the bean paste.
  7. Shred the rested chicken and return it to the pot. Simmer everything together for 5 minutes until the corn is tender and the flavors meld.
  8. Reduce heat to low. Stir in the 4 oz of cubed cream cheese and 0.5 cup sour cream. Whisk gently until the broth is velvety and no white clumps remain.
  9. Stir in the 2 tbsp lime juice and 0.5 cup fresh cilantro. Taste and adjust salt if needed.
  10. Let the pot sit off the heat for 2 minutes before serving to let the texture set.